If you hear the words 'leafy green vegetables' and you can only think of iceberg and romaine lettuce, you are missing out on a lot of flavors and nutrients. Some greens, like spinach and chard, have enjoyed wide popularity across the country. Others, such as kale, collard greens and turnip greens, that are traditional in the South, have yet to conquer most American kitchens.

These vegetables are often called bitter greens because of their dominant taste. However, you can also find sweet (bok choy), pungent (arugula, mustard greens) and sour ones (sorrel) among them. Leafy greens can be divided into two main categories: tender, mild-flavored ones, and hardy, strong-flavored ones. Spinach, chard, bok choy and collards belong to the tender group while kale, mustard greens, arugula, dandelion, sorrel and turnip greens are members of the hardy bunch. There is also the cabbage family characterized by a sulfurous smell when cooked. Relatives include kale, collards, bok choy, brussels sprouts and a variety of cabbages.

Greens are good for you
Nutritionists often praise the benefits of leafy greens, which are excellent sources of antioxidant vitamin A and C, and also provide vitamin E, folic acid, vitamins K, iron, calcium, magnesium and fiber. They contain no cholesterol or fat and they are low in calories. Many varieties, especially the cruciferous (cabbage) family, contain unique enzymes that protect against cancer.

Ayurveda also recommends bitter greens. "They are good for the skin, hair, and for removing amavisha (toxic wastes) from the body," says

The Council of Maharishi Ayurveda Physicians

. Leafy greens are both nourishing and detoxifying so you have to make sure you adjust cooking methods and varieties to your dosha and imbalance.